Mediterranean Mushrooms
Mushroom caps are easy to pick up as appetizer finger foods. These, stuffed with artichokes, cheese, prosciutto, and garlic, can be made ahead then reheated.
Prep Time:
35 mins
Total Time:
45 mins
Servings:
Makes 24 appetizers.
Ingredients
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1 14-ounce can artichoke hearts, drained and finely chopped
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1/2 cup fine dry bread crumbs
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1/2 cup finely shredded Parmigiano-Reggiano cheese
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2 ounces finely chopped prosciutto or Canadian bacon (1/2 cup)
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2 cloves garlic, minced
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1 tablespoon olive oil
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1 tablespoon lemon juice
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1-1/2 teaspoons snipped fresh tarragon or 1/2 teaspoon dried tarragon, crushed
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1 egg, beaten
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1/4 teaspoon pepper
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24 medium (1-1/2-inch diameter) mushroom caps
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2 tablespoons finely shredded Parmigiano-Reggiano cheese
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Red and/or gold sweet pepper, cut into strips or stars (optional)
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Snipped fresh tarragon or oregano (optional)
Directions
1.
Stir together artichoke hearts, bread crumbs, the 1/2 cup cheese, prosciutto or Canadian bacon, garlic, olive oil, lemon juice, tarragon, egg, and pepper.
2.
Arrange mushroom caps in a 15x10x1-inch baking pan. Spoon artichoke mixture into mushroom caps, mounding slightly. Top each mushroom with some of the 2 tablespoons cheese.
3.
Bake in a 425 degree F oven for 10 minutes or until heated through. If desired, garnish with sweet pepper and snipped fresh tarragon or oregano. Serve warm. Makes 24 appetizers.
Make-ahead tip
Prepare filling up to 8 hours ahead; cover and chill.
Nutrition information
Calories 47, Total Fat 2 g, Saturated Fat 1 g, Cholesterol 11 mg, Sodium 111 mg, Carbohydrate 4 g, Fiber 1 g, Protein 3 g. Daily Values: Vitamin A 2%, Vitamin C 3%, Calcium 4%, Iron 2%.
Percent Daily Values are based on a 2,000 calorie diet
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how-tos
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